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Shortbread Cookies


Ive made shortbread cookies a few times before, but this recipe is slighty different to the usual suspect. 

This recipe from Chelsea Winters cookbook ‘Everyday Delicious’ uses caster sugar and high grade flour which seemed quite odd to me, so i had to give them a try.

If you’ve tried any of Chelsea Winters recipes then you’ll know they are all pretty spectacular! Well this recipe is exaclty that, melt in your mouth delicious.

You will want to make a double batch of these babies, cause they won’t last long.

 

Shortbread

150g butter, at room temperature

1 1/4 cups high grade flour

2 tbsp cornflour

1/2 cup caster sugar

 

Preheat oven to 110C, Line a baking tray.

Cream butter for 5 minutes until smooth and pale.

Sift the flour and cornflour into butter, along with the sugar. bring it all together so the dough forms a ball. If dough is quite crumbly, give it a good knead till it comes together.

Wrap the dough in cling film and put in the fridge for 30 minutes to firm.

Roll out dough onto a clean bench and use a cookie cutter to cut a nice round cookie, place on to baking tray, prick with a fork.

Bake in the oven for 1 hour, remove and let cool for 5mins

Cookies keeps for 5 days in a container.

Enjoy! with a nice hot cup a tea.

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Homemade Hummus 

Homemade Hummus 

Hummus is so easy to make at home, and taste so much better then store bought. If you don’t have tahini leave it out, just add a bit more oil. You could also replace it with smooth peanut butter.

 

Homemade Hummus

1 can chickpeas, rinsed and drained

1/4 cup fresh or bottled lemon juice

1/4 cup tahini or smooth peanut butter

1 small garlic clove, minced

2 tbls oil (I used rice bran)

1/2 tsp salt

Extra to taste, Mrs Rogers Chilli Lime Sea Salt (optional)

Sprinkle of smoked paprika, for serving

 

Add all ingredients into a food processor, and process until smooth and creamy.

Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

If hummus is to think add a bit more oil.

For a bit of zest and heat add some Mrs Rogers Chill and lime sea salt, or leave out.

Taste for salt and adjust as needed. Serve hummus with a sprinkle of smoked paprika.

Store hummus in an airtight container and refrigerate up to one week.

Serve with plain crackers and chopped up carrot sticks.

ENJOY!

 

Chocolate Weetbix Slice

Chocolate Weetbix Slice

A Kiwi classic and childhood favorite. This chocolate weetbix slice is a great recipe for the kids to get in the kitchen and make. Great for lunchboxes and children’s parties too.

Chocolate Weetbix Slice

6 weetbix, crushed

1 cup desiccated coconut

3 tbsp cocoa

1 1/2 cups brown sugar

2 cups flour

4 tsp baking powder

250g butter, melted

Icing

50g butter

2 cups icing sugar

3 tbsp cocoa

4 tbsp milk

coconut, to decorate (optional)

 

Preheat oven to 180.C

Place dry ingredients in a large bowl or food processor, mix well.

Add melted butter to dry ingredients, mix till fully incorporated

Tip mixture into a baking tray lined with baking paper.

Press mixture firmly into tray with the back of a spoon.

Bake for 10-15 minutes.

While slice is baking make icing.

Chocolate Icing

Soften butter in the microwave for 30 seconds, until butter has softened.

Add the icing sugar, cocoa and milk, mix till nice and smooth.

Once slice has cooled, spread icing on top.

Sprinkle coconut over the top to decorate (optional)

Allow icing to set before cutting.

ENJOY!


 

Calming Play Dough

Calming Play Dough


This play dough is a great sensory activity to help children unwind after a busy day.

Calming Play dough

1 cup flour

1/4 cup salt

1 tbsp oil

1 tbsp cream of tartar

1 cup boiling water

2 drops purple food coloring gel

2-3 drops lavender essential oil (Available from The Warehouse)

 
Mix all dry ingredients in a bowl, add oil and boiling water.

Add food coloring and lavender oil, mix well.

Tip dough onto floured bench top and knead until dough comes together. Add more flour if mixture is to sticky.

Store in airtight container or wrap in glad wrap.

 
Keeps for at least 3 months.

Rustic Apple Shortcake

Rustic Apple Shortcake


I love this classic Apple shortcake recipe there’s no rolling involved which makes for a quick and easy dessert. Its defiantly a crowd pleaser and family favorite with it’s crunchy, buttery sweet pastry.

Apple Shortcake

170g butter
3/4 cup sugar
2 eggs
2 1/2 cups flour
1 tsp Baking powder
2 small tins Sliced Apples or 1 large tin
1 tsp Cinnamon
Icing Sugar,to dust (optional)

Preheat oven to 200 C.

Cream butter and sugar, add eggs one at a time mixing well after each addition.

Add flour and baking powder, mix till you have a soft dough.

Press 3/4 of dough into a greased baking dish.  Drain apples then spread over the dough, sprinkle cinnamon on top of apples.

With the left over dough pull pieces off and dot it on top of the apples and cinnamon. Don’t worry if you can still see some of the apples, it doesn’t have to be perfect that’s what gives it that rustic look.

Once you’ve used up all the dough, place it in the oven.

Bake for 30 minutes.

Let it cool before dusting with icing sugar.

Serve warm with cream, Greek yogurt or Homemade Custard.

Homemade Custard (Creme Patissiere)

Homemade Custard (Creme Patissiere)

Homemade Custard (Creme Patissiere)

Original recipe from Little and Friday
Makes 2 1/2 cups

500ml milk

1 tsp vanilla essence

1/2 cup caster sugar

3 egg yolks

1/4 cup cornflour

 

In a saucepan, combine milk, vanilla and 1/4 cup caster sugar, and bring to the boil.

In a bowl, beat together remaining caster sugar, egg yolks and cornflour until mixture is pale and thick.

Whisking constantly, slowly pour half the milk mixture into the egg mixture.

Return remaining milk to heat and quickly add egg yolk mixture to milk, beating constantly. Beat vigorously to avoid lumps. Keep beating the mixture over the heat until it comes back to the boil, then remove from the heat, pour into a bowl and cover with glad wrap. Let it cool.

Keeps in the fridge for up to 3 days, beat before using to bring back to a smooth consistency.

Mini Banana Muffins

Mini Banana Muffins

These freezer friendly muffins are perfect for the lunch box or an after school treat. The kids will love them.

Mini Banana Muffin’s

Makes 70 mini muffins.

2 1/2 cups flour

1/2 cup brown sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 cup milk

2 eggs

125g butter, melted and slightly cooled

1 tsp vanilla essence

2-3 mashed ripe banana’s

 
Preheat oven to 180C and grease a mini muffin tray.

 
Melt the butter and set it aside to cool slightly.

Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.

In another bowl whisk together the eggs, milk and vanilla essence, add to the dry ingredients along with the melted butter.

Mash the bananas and add to the rest of the ingredients, mix.

Spoon mixture into mini muffin tray.

Bake for 20 minutes or until golden brown.

Cool in tin for 5 mins.

ENJOY!